Sticky Hot Honey Chicken Wings
If you're looking for wings with the perfect blend of sweet, spicy, and sticky, these hot honey wings are a game changer! The heat from chilli peppers balanced with the richness of honey makes these wings incredibly flavourful and addictive.
I love air frying them for a healthier option that still keeps them crispy, but you can just as easily deep fry or toss them straight on the BBQ for a smoky summer vibe. However you choose to cook them, this hot honey glaze is next-level delicious - you’ll be licking your fingers for sure!
Ingredients
- 1 kg chicken wings, flats and drums separated
- Oil spray for cooking
For the chicken
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp white pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chilli powder
- 1 tbsp cooking oil
For the coating
- 3 tbsp cornflour/cornstarch
- 3 tbsp tapioca starch, or just more cornflour/cornstarch
- 1/2 tsp baking soda
For the hot honey glaze
- 50g butter
- 2 tbsp honey
- 2 clove garlic, minced
- 2 tbsp sriracha
- 1 chilli pepper, finely diced. I used a scotch bonnet here for ultimate heat
- 1/2 tbsp lime juice
For garnish
- 1 stalk spring onions, finely chopped
- 1/2 tbsp toasted sesame seeds
Pair it with
Instructions
1. Marinate the wings: In a large bowl, mix the chicken wings with salt, pepper, garlic powder, and onion powder. Toss to coat evenly and let the wings marinate for at least 15 minutes. For a richer flavour, marinate for up to 2 hours in the fridge.
2. Coat the wings: If barbecuing, skip this step. For the airfryer or baking in the oven, in a separate bowl, whisk together the tapioca starch, cornstarch, and baking soda. Dredge the marinated chicken wings in this mixture, ensuring each wing is evenly coated. Shake off any excess coating for a lighter, crispier texture.
3. Air fry the chicken: Preheat your air fryer to 200°C (400°F). Lightly spray the air fryer basket with cooking spray or line it with baking parchment. Arrange the coated wings in a single layer, leaving enough space between them for proper air circulation.
Cook for 15-20 minutes, or until golden brown and crispy. Flip the wings halfway through cooking to ensure even browning.
4. Make the sauce: While the wings are cooking, prepare the sauce. Melt the butter in a small pan over low heat. Add chopped chilli peppers and minced garlic, and sauté for a minute. Stir in honey and sriracha and the juice of one lime. Keep the sauce warm to prevent it from thickening.
5. Toss in sauce: Once the wings are crispy and cooked through, remove them from the air fryer. Immediately toss the wings in the warm sauce, coating them lightly. Avoid over-tossing to maintain their crispy texture.
6. Serve and enjoy: Serve the wings hot, garnished with sliced spring onions and sesame seeds. Pair them with a side of your favourite dipping sauce or enjoy them as they are!
Video demonstration
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